Vegan and Gluten-Free Vanilla Blueberry Buckwheat Pancakes

Nutrition Notes

Ingredients

• 1/2 cup raw buckwheat groats (not kasha), ground into a flour
• 1/4 cup brown rice flour
• 1 tbsp cornstarch
• 1 tsp baking powder
• 3/4 cup + 2 tbsp almond milk
• 2 tbsp pure maple syrup (or other liquid sweetener)
• 1 tsp pure vanilla extract
• 1 medium ripe banana, diced
• 1 vanilla bean, scraped (optional)
• 1/2 cup blueberries (optional)

Preparation

1. 1

   Step 1

   Preheat a large non-stick skillet over medium heat.
2. 2

   Step 2

   In a blender, blend the buckwheat groats on high speed until a fine flour forms. Place into a large bowl. Now whisk in the rest of the dry ingredients (rice flour, cornstarch, baking powder).
3. 3

   Step 3

   Pour in the almond milk, maple syrup, and vanilla extract. Whisk the batter until no clumps remain.
4. 4

   Step 4

   Fold in the diced banana and scraped vanilla bean. If using fresh blueberries, mix them in now.
5. 5

   Step 5

   Lightly grease skillet. Scoop 1/4 cup of batter onto the preheated skillet. If using frozen blueberries, sprinkle on a heaping tablespoon of blueberries. Cook until many bubbles appear and then flip and cook for another couple minutes. Repeat for the other pancakes.

6. Bon appetit!